Recipe: Tipsy Laird

Craft & Harbour - Tipsy Laird Puddin'

Tipsy Laird Pudding will go well with your Burns Night celebrations, or any night when you fancy a cheeky pudding.  This one has a pub flourish being served in a pint glass.  That’s the bonus of Tipsy laird, it can be as fancy looking as you want.  Simple ingredients of sponge, Drambuie, cream and delicious raspberries, make this a favourite of mine.

Many thanks to Craft & Harbour Restaurant for supplying the recipe.

This recipe serves 6.



  • 300g of sponge cake, halved and cut into thick slices
  • 300g of fresh raspberries
  • 6tbsp of Drambuie or Whisky
  • 500ml of double cream
  • 500ml of custard
  • Handful of toasted flaked almonds to decorate


  1. Line the bottom of 6 glasses or serving bowls with sponge cake
  2. Keep 12 raspberries for decoration and divide the rest evenly between the glasses on top of sponge
  3. Add the Drambuie or Whisky over raspberries
  4. Spoon over custard in a thick layer
  5. Finish with a thick layer of cream (spoon in or use a piping bag)
  6. Decorate with almond flakes and raspberries
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Craft & Harbour - Tipsy Laird Puddin'


  • Glasgow Foodie

    Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read. Can be found with gin or a pint in hand.

  • Show Comments (2)

  • Avatar
    Kelly | Maverick Baking
    Yass, love seeing a Scottish recipe online that isn't just shortbread! Also, Tipsy Laird is highly underrated, much tastier and generally more exciting than Cranachan! :)
    • Glasgow Foodie
      Glasgow Foodie
      Yay! Cranachan is good in theory but.... needs sponge! :)

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